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Slow-Cooked Tex-Mex Chicken and Beans

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Recipe photo courtesy of Stephen Kent Johnson

For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
272
  • Eviebelle
    26 SEP, 2011
    This came out great. Lots of flavor, a good amount of spice, and the chicken came out tender cooked this way. This is good over rice.
    Reply
  • acgardea
    27 MAY, 2011
    This was delicious and SO easy. I love a good "throw it all in the pot and let it cook all day" meal. And this fits the bill. I liked that you didn't have to soak the beans first either. I was skeptical about that, but they were tender. One thing to remember- the heat of chipotle in adobo can sneak up on you. So you may want to go light on your first time making it and see how much you can take. I do love the smokey flavor it adds to the stew.
    Reply
  • maxcook
    15 FEB, 2011
    I have been making this recipe since it appeared a couple of years ago in Everyday Food Magazine. I use canned beans and use the oven method in the "Helpful Hint" above. I also use chicken broth. I use skinless/boneless chicken thighs and trim all the fat from them. Sometimes I omit the chiles in Adobo, as my husband doesn't like food that is too spicy but I use a good medium spicy salsa. This freezes well, too.
    Reply
  • kutest
    27 JAN, 2011
    This was so easy to make and delicious. I didn't soak the beans and it came out perfect after 8 hrs. Kids loved this and asked for it in their lunch boxes. Now that's a winner.
    Reply
  • Delwin
    25 JAN, 2011
    This is a great meal with burrito leftovers. You MUST soak the beans the night before and use chicken broth if you have it.
    Reply
  • mariettaf
    16 JAN, 2011
    We love this recipe.We serve it with lime tortilla chips. Yum!
    Reply
  • mariettaf
    16 JAN, 2011
    We love this recipe.We serve it with lime tortilla chips. Yum!
    Reply
  • Lebarma
    8 JAN, 2011
    Does anybody know if this can be made in a pressure cooker? If so, how long, etc? I have made this in the crock pot and it was very good!
    Reply
  • Kristinparker11
    17 DEC, 2010
    The first time this was burned and we had to throw it out. This time the beans are still not cooked and have been cooking for almost 10 hours. The recipe did not say to soak the beans. Is it missing a step? I am doubtful of making this again.
    Reply
  • Leh22686
    20 JUL, 2010
    This was SO good! The beans definitely need to be soaked overnight. They were pretty crunchy but my husband and I still loved it. Next time I will only use 1 T of chipotle chiles. Can't wait to make this again!
    Reply

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